Blood Pressure-Lowering Effect of Wine Lees: Dose-Response Study, Effect of Dealcoholization and Possible Mechanisms of Action
Abstract
:1. Introduction
2. Materials and Methods
2.1. Chemicals and Reagents
2.2. Obtaining and Characterisation of the Wine Lees Samples
2.3. Experimental Procedure in Rats
2.4. Determination of Plasma ACE Activity
2.5. Reduced Glutathione Assay
2.6. Malondialdehyde Production
2.7. Reactive Oxygen Species
2.8. Nitric Oxide Metabolites in Plasma
2.9. Statistical Analysis
3. Results
3.1. Effect of Different Doses of Wine Lees on Blood Pressure in Hypertensive Rats
3.2. Effect of Dried Wine Lees on Blood Pressure in Hypertensive and Normotensive Rats
3.3. Mechanisms Involved in the Antihypertensive Effect of the Wine Lees Extract
4. Discussion
5. Conclusions
6. Patents
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Parameters | WLPW |
---|---|
Moisture | 7.85 ± 1.49% |
Total protein content a | 24.08 ± 6.20% |
Total phenolic content a | 82.40 ± 0.80 mg GAE/g |
ACEi activity (IC50) a | 13.38 ± 0.91 µg/mL |
ACEi activity (IC50) | 3.23 ± 0.25 µg prot/mL |
Antioxidant activity (EC50) a | 5.50 ± 0.58 µg/mL |
Compound | Quantity (µg/g) |
---|---|
Flavanols | |
Catechin | 3905.20 ± 19.20 |
Catechin gallate a | 32.00 ± 0.40 |
Epicatechin | 1739.20 ± 6.12 |
(Epi)catechin O-glucoside iso1 b | 20.00 ± 0.01 |
(Epi)catechin O-glucoside iso2 b | 13.20 ± 0.00 |
(Epi)catechin O-glucoside iso3 b | 58.80 ± 1.17 |
Procyanidin dimer B2 | 1384.00 ± 0.40 |
Procyanidin dimer iso1 c | 2568.40 ± 6.12 |
Procyanidin dimer iso2 c | 570.40 ± 2.50 |
Procyanidin dimer iso3 c | 118.40 ± 0.83 |
Procyanidin dimer iso4 c | 512.00 ± 4.25 |
Procyanidin dimer iso5 c | 172.80 ± 0.89 |
Procyanidin trimer iso1 c | 651.20 ± 4.12 |
Procyanidin trimer iso2 c | 574.00 ± 10.60 |
Procyanidin trimer iso3 c | 244.40 ± 2.32 |
Procyanidin trimer iso4 c | 128.80 ± 4.23 |
Procyanidin trimer iso5 c | 551.60 ± 3.81 |
Flavonols | |
Quercetin | 1471.20 ± 4.85 |
Quercetin-3-O-glucoside d | 65.20 ± 0.42 |
Quercetin-3-O-glucuronide d | 96.80 ± 0.82 |
Kaempferol d | 206.00 ± 1.63 |
Kaempferol-3-O-glucuronide d | 19.20 ± 0.38 |
Isorhamnetin d | 446.40 ± 2.51 |
Phenolic Acids | |
Gallic acid | 4834.80 ± 96.60 |
Caffeic acid | 130.80 ± 0.84 |
Caffeic acid O-glucoside iso1 e | 22.00 ± 0.80 |
Caffeic acid O-glucoside iso2 e | 26.40 ± 1.20 |
p-Coumaric acid | 137.60 ± 0.74 |
4-Hydroxybenzoic acid | 66.80 ± 2.32 |
Ferulic acid | 30.00 ± 0.47 |
Vanillic acid | 93.20 ± 2.61 |
Stilbenes | |
trans-Resveratrol f | 184.00 ± 0.80 |
Resveratrol iso1 f | 118.00 ± 0.40 |
Resveratrol O-glucoside iso1 f | 10.80 ± 0.40 |
Resveratrol O-glucoside iso2 f | 54.00 ± 1.60 |
Piceatannol f | 168.00 ± 2.17 |
Piceatannol 3-O-glucoside iso1 f | 8.80 ± 0.00 |
Piceatannol 3-O-glucoside iso2 f | 2.40 ± 0.00 |
Viniferin-iso1 f | 10.80 ± 0.00 |
Viniferin-iso2 f | 32.40 ± 0.45 |
Anthocyanins | Quantity (µg/g) |
---|---|
Gallocatechin-Malvidin-3-glucoside dimer a | 9.86 ± 0.04 |
Malvidin-3-glucoside-(epi)catechin a | 44.43 ± 0.13 |
Delphinidin-3-glucoside b | 147.58 ± 1.82 |
Cyanidin-3-glucoside b | 9.05 ± 0.81 |
Petunidin-3-glucoside c | 201.21 ± 2.26 |
Petunidin-3-glucoside-pyruvic acid c | 3.56 ± 0.04 |
Peonidin-3-glucoside c | 108.84 ± 2.50 |
Malvidin-3-glucoside a | 2426.95 ± 20.01 |
Peonidin-3-glucoside-pyruvic acid c | 1.63 ± 0.03 |
Delphinidin-(6-acetyl)-3-glucoside b | 36.33 ± 0.90 |
Visitin A (malvidin-3-glucoside-pyruvic acid) a | 49.07 ± 0.13 |
Visitin B (malvidin-3-glucoside-acetaldehyde) a | 122.52 ± 0.59 |
Malvidin-3-glucoside-ethyl-(epi)catechin a | 14.61 ± 0.03 |
Cyanidin-(6-acetyl)-3-glucoside b | 8.14 ± 0.23 |
Acetylvisitin A a | 31.41 ± 0.44 |
Malvidin-3-glucoside-ethyl-(epi)catechin a | 55.06 ± 0.24 |
Petunidin-(6-acetyl)-3-glucoside c | 51.55 ± 1.87 |
Malvidin-3-glucoside-ethyl-(epi)catechin a | 81.77 ± 0.73 |
Acetylvisitin B a | 66.45 ± 0.44 |
Peonidin-(6-acetyl)-3-glucoside c | 52.79 ± 1.24 |
Delphinidin-(6-coumaroyl)-3-glucoside b | 17.47 ± 0.27 |
Malvidin-(6-acetyl)-3-glucoside a | 1135.64 ± 0.84 |
Coumaroylvisitin A a | 8.01 ± 0.07 |
Malvidin-(6-caffeoyl)-3-glucoside a | 14.56 ± 0.27 |
Cyanidin-(6-coumaroyl)-3-glucoside b | 3.96 ± 0.16 |
Catechin-ethyl-Malvidin-3-acetylglucoside dimer a | 35.09 ± 0.31 |
Petunidin-(6-coumaroyl)-3-glucoside c | 29.79 ± 0.36 |
Pinotin A (malvidin-3-glucoside-vinylcatechol) a | 33.59 ± 0.51 |
Malvidin-glucoside-vinyl-catechin a | 6.12 ± 0.03 |
Coumaroylvisitin B a | 36.48 ± 0.28 |
Malvidin-3-glucoside-vinylguaiacol a | 23.78 ± 0.20 |
Catechin-ethyl-malvidin-3-coumaroylglucoside dimer a | 27.39 ± 0.11 |
Catechin-ethyl-malvidin-3-acetylglucoside dimer a | 5.78 ± 0.06 |
Peonidin-(6-coumaroyl)-3-glucoside c | 37.78 ± 1.08 |
Malvidin-(6-coumaroyl)-3-glucoside a | 430.71 ± 0.60 |
Malvidin-glucoside-vinyl-catechin a | 6.5 ± 0.02 |
Acetyl-pinotin A a | 0.28 ± 0.00 |
Malvidin 3-O-glucoside 4-vinylphenol (Pigment A) a | 25.58 ± 0.08 |
Catechin-ethyl-malvidin-3-coumaroylglucoside dimer a | 4.74 ± 0.01 |
Malvidin acetyl 3-O-glucoside 4-vinylphenol (Acetyl-pigment A) a | 15.32 ± 0.17 |
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López-Fernández-Sobrino, R.; Soliz-Rueda, J.R.; Suárez, M.; Mulero, M.; Arola, L.; Bravo, F.I.; Muguerza, B. Blood Pressure-Lowering Effect of Wine Lees: Dose-Response Study, Effect of Dealcoholization and Possible Mechanisms of Action. Nutrients 2021, 13, 1142. https://doi.org/10.3390/nu13041142
López-Fernández-Sobrino R, Soliz-Rueda JR, Suárez M, Mulero M, Arola L, Bravo FI, Muguerza B. Blood Pressure-Lowering Effect of Wine Lees: Dose-Response Study, Effect of Dealcoholization and Possible Mechanisms of Action. Nutrients. 2021; 13(4):1142. https://doi.org/10.3390/nu13041142
Chicago/Turabian StyleLópez-Fernández-Sobrino, Raúl, Jorge R. Soliz-Rueda, Manuel Suárez, Miquel Mulero, Lluís Arola, Francisca Isabel Bravo, and Begoña Muguerza. 2021. "Blood Pressure-Lowering Effect of Wine Lees: Dose-Response Study, Effect of Dealcoholization and Possible Mechanisms of Action" Nutrients 13, no. 4: 1142. https://doi.org/10.3390/nu13041142